Red Velvet Poke Cake

I have to tell you—this Red Velvet Poke Cake is pure happiness on a plate. The first time I made it, I couldn’t believe how something so simple could taste this good.

Soft red velvet cake, sweet creamy filling soaking into every bite, and that dreamy frosting with sprinkles on top… it’s the kind of cake that makes you go back for seconds without even thinking twice.

What I love most is how fun it is to make. Poking those little holes, pouring in the filling, and watching the cake transform—it feels a bit playful, almost like decorating but easier.

And once it chills and sets, every slice comes out looking so pretty with that pop of red under the white frosting.

If you’ve never baked a poke cake before, this is the one to try. It’s simple, it’s moist, and it always impresses. Trust me, once you serve it, you’ll be asked to make it again and agai

Table of Contents

Red Velvet Poke Cake Recipe

Ingredients

For the Cake:

1 standard-size box red velvet cake mix (15.25 oz / 432 g)
3 large eggs, at room temperature
1 cup buttermilk, at room temperature
½ cup neutral vegetable oil (such as sunflower or canola)
1 teaspoon vanilla extract

For the Filling:

1 can sweetened condensed milk (14 oz / 396 g)

For the Frosting:

1 package cream cheese (8 oz / 226 g), softened
½ cup unsalted butter (113 g), softened
3 cups powdered sugar (360 g), sifted
1 teaspoon vanilla extract
2–3 tablespoons milk, as needed for spreading consistency

For Topping:

½ cup red sprinkles

Instructions

Lightly grease a 9×13-inch glass baking dish with a thin layer of oil or non-stick spray. Dust lightly with flour and tap out excess. Set aside. Preheat the oven to 350°F (175°C).
In a large mixing bowl, combine the red velvet cake mix, eggs, buttermilk, oil, and vanilla extract. Using a hand mixer or stand mixer, beat on medium speed for 2 minutes until the batter is smooth and fluffy. Scrape down the sides of the bowl halfway through to make sure everything is incorporated evenly.
Pour the batter evenly into the prepared pan. Smooth out the top with a spatula. Place in the preheated oven and bake for 28–32 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and place the pan on a cooling rack for 10 minutes.
While the cake is still warm, take the handle of a wooden spoon (or a thick straw) and poke holes all over the surface of the cake, spacing them about 1 inch apart. Make sure the holes go down about ¾ of the way through the cake, but not all the way to the bottom.
Slowly pour the sweetened condensed milk evenly over the surface of the cake, allowing it to seep into the holes. If needed, gently spread with a spatula to ensure it gets into each hole. Let the cake cool completely at room temperature (about 1 hour).
In a large bowl, beat the softened cream cheese and butter together on medium speed until creamy and lump-free (about 2–3 minutes). Add powdered sugar gradually, beating on low speed to avoid a sugar cloud. Once combined, add vanilla extract and 2 tablespoons milk. Beat until smooth and fluffy. If too thick, add an extra tablespoon of milk.
Spread the frosting evenly over the completely cooled cake using an offset spatula or the back of a spoon. Make sure it covers the entire surface, sealing in the condensed milk filling.
Sprinkle red sprinkles generously on top of the frosting for a festive and classic red velvet look.
Cover the cake with plastic wrap or a lid and refrigerate for at least 2 hours before serving to let the flavors meld together. Slice into squares and serve with a cold glass of milk.

How Do You Make Red Velvet Poke Cake Moist?

Moisture is what makes this cake unforgettable. A few small steps make a huge difference.

Use buttermilk instead of water: It keeps the cake soft and gives it a rich taste.
Don’t overbake: Take the cake out as soon as a toothpick comes out clean. A few extra minutes can make it dry.
Pour filling while cake is warm: The warm cake absorbs the condensed milk much better.
Cover and chill: Once frosted, cover the cake and keep it in the fridge. This locks in moisture.

Can I Use Homemade Red Velvet Cake Instead Of Cake Mix?

Yes, homemade cake works beautifully too. Keep these points in mind:

Homemade is fine: A soft red velvet sponge is perfect for poke cake.
Texture matters: The cake should be light and tender so it soaks the filling well.
Both work: Boxed mix and homemade versions give great results—it’s all about your time and choice.

Can Red Velvet Poke Cake Be Made Ahead Of Time?

This cake actually tastes better when made early. Here’s why:

Flavors deepen: The filling blends into the cake after resting.
Texture improves: Chilling makes it softer and richer.
Easy prep: Make it 1–2 days before, cover it, and keep in the fridge.
Tastes fresh: It stays delicious until you’re ready to serve.

Can I Make Red Velvet Poke Cake Without Condensed Milk?

If you don’t want to use condensed milk, you can still enjoy a delicious poke cake by swapping in other creamy fillings. Some good options are:

Chocolate pudding: Adds a rich, fudgy flavor.
Vanilla custard: Smooth and lightly sweet.
Strawberry sauce: Fruity and fresh for a twist.
Whipped cream filling: Light and airy, but keep the cake chilled.

How Do You Poke Holes In Red Velvet Poke Cake Properly?

The way you poke holes matters for even soaking. Here’s how to do it right:

Use the handle of a wooden spoon: It makes holes wide enough for the filling to seep in.
Space holes evenly: Keep about 1 inch between each hole so the cake soaks evenly.
Don’t poke too deep: Go about three-quarters down the cake, not all the way to the bottom.
Be gentle: Avoid tearing the cake by pressing straight down and lifting straight up.

Why Is My Red Velvet Poke Cake Dry?

A dry poke cake usually means something went wrong in baking or soaking. Common reasons include:

Overbaking: Leaving it in the oven too long takes away moisture.
Not enough filling: The cake won’t be soft if the holes aren’t fully soaked.
Skipping buttermilk: Using plain water makes the cake less rich and moist.
Improper storage: If left uncovered, it dries out quickly in the fridge.

Can Red Velvet Poke Cake Be Frozen?

Yes, you can freeze it if you want to save leftovers or make it ahead. The best way is:

Before frosting: Bake, poke, add filling, let it cool, then wrap tightly in plastic and freeze.
After frosting: Chill the cake first, then wrap slices individually before freezing.
Thawing: Move it to the fridge overnight before serving so the texture stays soft.